Pork with Ginger, Spring Onion & Aubergine.

p.231

I can see why Ottolenghi says this is one of his "go-to -easy suppers". I also agree with his advice to chop up the ginger, chilli, garlic before you start & I would also get all the sauce ingredients ready to add as you are cooking the meat. I used chicken instead of pork. Would also work with turkey mince. Steamed eggplant gives the dish a lighter feel than if it were cooked in oil, as I have seen in similar recipes. Overall, it's delicious & could easily be served just with plain rice.